Journal of Future Foods最新文献

{"title":"Ozonised water treatment delays ripening and senescence of stored papaya fruit via eliciting antioxidant defence system","authors":"B.R. Vinod ,&nbsp;Ram Asrey ,&nbsp;Eldho Varghese ,&nbsp;Nirmal Kumar Meena ,&nbsp;V.B. Patel ,&nbsp;Menaka M ,&nbsp;Sajeel Ahamad","doi":"10.1016/j.jfutfo.2024.10.006","DOIUrl":"10.1016/j.jfutfo.2024.10.006","url":null,"abstract":"<div><div>Fruit senescence profoundly affects the postharvest quality of papaya, which is linked to oxidative damage from reactive oxygen species and lipid peroxidation during storage. In this study, we analysed the effect and physiological mechanism of ozonised water (2 mg/L) dipping for 5 min on the antioxidant defence system and oxidative membrane damage in extending the shelf life of papaya fruit under cold storage. Ozonised water treatment inhibited respiratory metabolism and ethylene evolution, delayed the ripening and color indices, reduced peel browning and the loss of titratable acidity, and lowered disease severity. Additionally, ozonised water led to substantial elevations in total phenol, flavonoid, radical scavenging activity and antioxidant enzyme activities while mitigating oxidative breakdown by lowering the malondialdehyde and hydrogen peroxide content. Principal component analysis and Pearson correlation (multivariate analysis) further confirmed the effectiveness of ozonised water (2 mg/L) treatment in delaying the senescence of papaya by eliciting antioxidant defence system.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 870-880"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Subcritical water extraction of bioactive compounds from plant materials: recent advances","authors":"Husna Abdul Somat ,&nbsp;Nurfatimah Mohd Thani ,&nbsp;Wan Aida Wan Mustapha ,&nbsp;Seng Joe Lim ,&nbsp;Noor Soffalina Sofian Seng ,&nbsp;Hafeedza Abdul Rahman ,&nbsp;Noorul Syuhada Mohd Razali ,&nbsp;Maimunah Mohd Ali ,&nbsp;Siti Mazlina Mustapa Kamal","doi":"10.1016/j.jfutfo.2024.10.005","DOIUrl":"10.1016/j.jfutfo.2024.10.005","url":null,"abstract":"<div><div>Bioactive compounds play a crucial role in various industries. Natural plants are abundant sources of these compounds, spanning diverse chemical classes such as polyphenols, alkaloids, and terpenoids, each offering unique therapeutic properties. Efficient extraction of these compounds from natural plant sources is essential, yet challenging due to the variability in compound distribution, matrix complexity, and the need for environmentally sustainable practices. Subcritical water extraction (SWE) has emerged as a promising green technology for extracting bioactive compounds from natural sources, utilizing water as a solvent to obviate environmental and health risks associated with organic solvents. SWE enables simultaneous extraction of both polar and non-polar compounds, offering versatility for diverse phytochemical profiles. Recent studies have shown that SWE can effectively extract a wide range of bioactive compounds and improved compound purity compared to other traditional mothed. Its principles and mechanisms highlight advantages over conventional methods, notably reduced organic solvent dependence, shorter extraction durations, and heightened selectivity. However, despite its many advantages, challenges remain. These include optimizing extraction parameters for different plant matrices, ensuring scalability for industrial applications, and addressing the thermal sensitivity of certain bioactive compounds under high temperatures. Furthermore, equipment costs and process optimization for large-scale extractions still pose limitations. Nonetheless, SWE’s ability to minimize environmental impact while enhancing extraction efficiency makes it a compelling alternative to conventional techniques. This manuscript will focus on the recent advancements in SWE for plant extraction which underscores the importance of ongoing research to refine extraction protocols, scale-up processes, and explore potential synergies by integrating SWE with complementary methods or modifications. Ultimately, this review discusses the efficacy of SWE as a sustainable and efficient approach for extracting bioactive compounds from plants, offering invaluable guidance to researchers and industries engaged in natural product extraction, thereby facilitating enhanced utilization of botanical resources.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 753-764"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vitamin B6 nutrition, metabolism, and the relationship of diseases: current concepts and future research","authors":"Yue Zhao ,&nbsp;Xiaoli Liu ,&nbsp;Rubing Li ,&nbsp;Han Xiao ,&nbsp;Tianyu Zhao","doi":"10.1016/j.jfutfo.2024.12.007","DOIUrl":"10.1016/j.jfutfo.2024.12.007","url":null,"abstract":"<div><div>Vitamin B₆, a vital micronutrient acquired through dietary intake, plays a crucial role in numerous enzymatic reactions within the human body. Despite its significance, deficiencies in vitamin B₆ remain prevalent and are linked to a spectrum of chronic and acute diseases. This review explored the intricate relationships between vitamin B₆ metabolism and various diseases, focusing on cancer, diabetes, cardiovascular conditions, neurodegenerative disorders, and COVID-19-related complications. We highlighted the mechanistic roles of pyridoxal 5′-phosphate, the active form of vitamin B₆, in processes such as inflammation modulation, homocysteine regulation, and oxidative stress mitigation. By synthesizing recent advances in both clinical and preclinical studies, this paper underscores the therapeutic potential of vitamin B₆ while advocating for personalized nutritional interventions tailored to individual health profiles. Our findings aim to inform future research, foster targeted disease prevention strategies, and optimize the safe use of vitamin B₆ as part of a balanced nutritional approach.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 765-779"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Updated perspective on the development of food allergy in China","authors":"Lili Zhang ,&nbsp;Jialu Shi ,&nbsp;Jinfang Sun ,&nbsp;Yuxin Wang ,&nbsp;Vijaya Raghavan ,&nbsp;Jin Wang","doi":"10.1016/j.jfutfo.2024.09.008","DOIUrl":"10.1016/j.jfutfo.2024.09.008","url":null,"abstract":"<div><div>The rising prevalence of food allergy is a global concern, especially as children are more susceptible to developing anaphylaxis than adults. Food-induced anaphylaxis, a severe and potentially life-threatening allergic reaction, imposes a healthcare burden in many Asian countries. While literature on food allergy in Asia is limited and heterogeneous, the prevalence shows an upward trend. In contrast, food allergy in developing countries is often overlooked as a health issue. China, with its vast population and landmass, is experiencing notable shifts in food allergy patterns. Unlike Western countries where tree nuts are common triggers, wheat, seafood, and fruits increasingly provoke allergic reactions among the Chinese population. Various diagnostic methods for food allergy were employed in China; however, the lack of a standardized approach presents challenges for effective management. In the future, it is essential to develop efficient and convenient detection methods while utilizing big data for extensive epidemiological investigations and clinical studies to address the complex health issue of food allergy.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 703-714"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancing fermentation science: microbial dynamics, metabolomics, and safety in fermented vegetables","authors":"Rong Huang ,&nbsp;Yapeng Fang ,&nbsp;Yu Zhong ,&nbsp;Danfeng Wang ,&nbsp;Wei Lu ,&nbsp;Haiyun Zhao ,&nbsp;Yun Deng","doi":"10.1016/j.jfutfo.2024.11.012","DOIUrl":"10.1016/j.jfutfo.2024.11.012","url":null,"abstract":"<div><div>The quality of fermented vegetables is fundamentally driven by the microbiome. Although sequencing technologies have revealed patterns of microbial diversity in fermented vegetables across diverse geographic regions, production practices, and fermentation periods, the understanding of microbial community composition and interaction dynamics remains incomplete. Furthermore, achieving precise control over the fermentation process is still challenging. This review examines the current state of microbial succession patterns in kimchi, paocai, suansun fermented mustard and cucumber, emphasizing critical challenges in microbial control and identifying key factors influencing community dynamics, including synergistic and competitive interactions. It also presents emerging technologies in microbial spoilage prevention, aiming to enhance microbiome-informed process control. Additionally, the review assesses metabolic pathways and sensory characteristics of fermented vegetables and highlights health risks associated with compounds like sodium nitrite, biogenic amines, and harmful microorganisms. The integration of synthetic functional microbial communities is discussed as a promising approach to improve fermentation quality. Finally, the potential for digital tools such as machine learning and industrial robotics to standardize production processes and improve quality control is addressed, highlighting future directions and practical implications for the industry. Overall, these insights support a foundation for interdisciplinary research and sustainable development in the fermented vegetable industry.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 780-795"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing","authors":"Xingxue Si ,&nbsp;Shaohui Li ,&nbsp;Changyu Zhang ,&nbsp;Wei Zhao ,&nbsp;Aixia Zhang ,&nbsp;Hongmin Li ,&nbsp;Jingke Liu","doi":"10.1016/j.jfutfo.2024.12.004","DOIUrl":"10.1016/j.jfutfo.2024.12.004","url":null,"abstract":"<div><div>While foxtail millet boasts high nutritional value, its use is still not fully realized. Various fermentation agents were used on millet dough to enhance the flavor and quality of staple foods based on millet. The study investigates the effects of fermentation on the gelatinization properties, rheological behavior, water distribution, microstructure, and flavor profile of foxtail millet steamed bread. Results showed an increase in the viscosity of sourdough millet dough (SD) and lactic acid bacteria millet dough (LABD) compared to the yeast millet dough, indicating enhanced stability of the products when multiple microbial strains were added. In the LABD, lactic acid bacteria metabolism reduced hydrogen atom levels, shortened peak time, and improved water retention. The tanδ initially decreased and then stabilized as angular frequency increased, demonstrating higher viscoelasticity and better maintenance of the gluten network. Microstructural analysis revealed that natural fermentation enhanced the gluten network in the dough through enzymatic modification of protein structures. SD and LABD fermentation significantly improved the texture of the steamed bread and enhanced the aroma of volatile compounds, particularly esters and aldehydes. Ethyl lactate and ethyl nonanoate were identified as potential contributors to the natural and fresh aroma of the bread. These findings indicate that multi-strain natural fermentation is valuable in practical applications and may inspire future innovations in millet-based staple food production.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 921-933"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tryptophan metabolism and the gut-brain axis: focus on specific gut microbial genera","authors":"Yuxuan Xia ,&nbsp;Chuan Zhang ,&nbsp;Leilei Yu ,&nbsp;Qingsong Zhang ,&nbsp;Arjan Narbad ,&nbsp;Wei Chen ,&nbsp;Qixiao Zhai ,&nbsp;Fengwei Tian","doi":"10.1016/j.jfutfo.2024.09.006","DOIUrl":"10.1016/j.jfutfo.2024.09.006","url":null,"abstract":"<div><div>The gut-brain axis (GBA) is a crucial connection that enables bidirectional communication between the central nervous system and gastrointestinal tract. Serotonin is a tryptophan (Trp) metabolite and an important gastrointestinal signaling molecule. Kynurenine and indole derivatives mediate the central nervous system, thereby affecting neurological diseases. The gut microbiota has direct or indirect impact on Trp metabolism. Different genera of gut microbiota affect Trp metabolites in different ways, thus changing the communication between the brain and gastrointestinal tract. This review highlights the triangular relationship between the GBA, Trp metabolism, and gut microbiota and summarizes the types of relevant gut microbiota genera involved in this triangular relationship. By modulating the gut microbiota through probiotics, dietary interventions, fecal microbiota transplantation, and other methods, improving Trp metabolism and thereby influencing metabolites provides potential targets for treating GBA-related diseases.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 740-752"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation and bioactivities of nomilin from citrus family: a review","authors":"Wei Li ,&nbsp;Ningwei Wang ,&nbsp;Jingying Liu ,&nbsp;Yixiao Ma ,&nbsp;Qin Wang ,&nbsp;Wenjun Li ,&nbsp;Yang Mu ,&nbsp;Qian Wu ,&nbsp;Chao Wang","doi":"10.1016/j.jfutfo.2024.11.018","DOIUrl":"10.1016/j.jfutfo.2024.11.018","url":null,"abstract":"<div><div>Nomilin is a type of limonoid primarily found in citrus fruits. It is a triterpenoid compound that has gained significant attention recently due to its diverse biological activities. This review summarizes the methods of extraction and the biological activities of nomilin. Various extraction techniques, including traditional solvent extraction, ultrasonic-assisted extraction, and supercritical fluid extraction, have been applied for its separation and purification. Among these, supercritical fluid extraction has shown great potential due to its efficiency and environmental benefits. Regarding biological activities, studies have demonstrated that nomilin shows anticancer, anti-inflammatory, antioxidant, anti-obesity, and blood glucose-regulating properties. Specific mechanisms include inhibition of cancer cell proliferation through modulation of cell signaling pathways, suppression of inflammatory responses, delay of aging through radical scavenging, and improvement of metabolic syndrome via modulation of metabolic pathways. Moreover, the potential applications of nomilin in food, medicine, and healthcare products have been extensively discussed. In conclusion, nomilin, as a natural compound, presents multiple potential health benefits, and further advancements in its extraction methods and bioactivity research will support its practical applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 730-739"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A sensitive biomimetic immunoassay method for the detection of acrylamide in foods based on a magnetic molecularly imprinted biomimetic antibody and nanozyme label","authors":"Kaiyue Su ,&nbsp;Xinli Peng ,&nbsp;Yu Su ,&nbsp;Geoffrey I.N. Waterhouse ,&nbsp;Xuguang Qiao ,&nbsp;Zhixiang Xu","doi":"10.1016/j.jfutfo.2024.12.005","DOIUrl":"10.1016/j.jfutfo.2024.12.005","url":null,"abstract":"<div><div>In this work, a magnetic molecularly imprinted polymer with good adsorption capacity and a 2-methylimidazole (MI)-Cu-guanosine 5′-monophosphoric acid (GMP) nanozyme with high catalysis activity were first synthesized. Then, using the imprinted polymer as biomimetic antibody and the MI-Cu-GMP nanozyme as label, a novel direct competitive biomimetic enzyme-linked immunoassay (BELISA) method was established for the sensitive detection of acrylamide in foods. Under optimal conditions, the limit of detection (LOD, IC₁₅) and sensitivity (IC₅₀) of the BELISA method towards acrylamide were 0.02 and 4.52 mg/L, respectively. The BELISA method was successfully applied for acrylamide detection in spike potato crisp samples, with recoveries ranging from 87.50% to 106.67% being obtained. Further, the levels of acrylamide in coffee, fried dough twists and biscuit samples were determined by the BELISA and high performance liquid chromatography, with no significant difference found between the results of the two methods. This work thus introduces a novel, fast and accurate method for acrylamide detection in foods.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 796-802"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of temperature and humidity on the color and quality characteristics of edible and medical honeysuckle during storage time","authors":"Zhenying Liu,&nbsp;Yunxia Cheng,&nbsp;Zhimao Chao","doi":"10.1016/j.jfutfo.2024.09.009","DOIUrl":"10.1016/j.jfutfo.2024.09.009","url":null,"abstract":"<div><div>The color and quality of edible and medical honeysuckle will be affected by the environment condition such as light, temperature, and humidity during storage. In this study, taking temperature and humidity as an example, the changes of color and quality of honeysuckle at 25°C and 75% relative humidity conditions were clarified through accelerated tests, and the change mechanism was explored. The results showed that after 18 days of storage, the color changed from green-white to brown, and the color parameter showed that <em>a</em>* value increased by 2.10 times, and <em>L*</em> and <em>h*</em> value decreased by 4.34% and 10.14%, respectively. The contents of chlorophyll a and carotenoid decreased by 33.92% and 34.87%, respectively. Total phenol content decreased by 39.85% while total flavonoid content increased by 10.54%. The antioxidant activities of the three methods decreased by 47.85%, 7.84% and 68.02%, respectively. The peroxidase (POD) and polyphenol oxidase (PPO) activities after 18 days were higher than those before storage. Chlorogenic acid content significantly decreased, suggesting a gradual deterioration in quality. According to untargeted metabolomics analysis, 74 differential metabolites related to these changes were screened and identified, including chlorophyllide a for chlorophyll degradation and 5-hydroxymethylfurfural for Maillard reaction. Combined with KEGG pathway analysis, it was found that the browning and quality decrease were caused by the enzymatic reaction induced by PPO and POD and the non-enzymatic Maillard reaction. In summary, this systematically explains the <em>Chinese Pharmacopoeia</em> describes the character of honeysuckle as “gradually darkening on keeping”.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 837-849"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}